Name: Ragu
Ingredients: 1/2 c Olive oil; 6 Cloves garlic; 1 Rib celery, finely chopped; 1 md Carrot, peeled and finely chopped; 1 md Yellow onion, finely chopped; 1/2 lb Pancetta, coarsely ground; 2 lb Veal, coarsely ground; 2 lb Pork butt, coarsely ground; 1/4 c Parsley; 2 1/2 c Chicken stock; 1/2 c Dry white wine; 1 cn (6 oz) tomato paste; 6 tb Butter; 1/4 c Whipping cream; 2 ts Chopped fresh sage; 2/3 c Freshly grated Parmesan cheese; Salt and pepper to taste

Those whom God calls to the work, He usually so strips and empties, so pulls down, humbles, and abases, so shows them what the ministry is, and their own unfitness for it—that they shrink back from so arduous and important a work, and can scarcely be persuaded that they are called to it. We need hardly remark how different this is from the forward, pushing, bold, if not presuming spirit which so many manifest in their ambitious aim almost to force their way into the pulpit.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian		1	Servings

INGREDIENTS

1/2	c	Olive oil
6		Cloves garlic
1		Rib celery, finely chopped
1	md	Carrot, peeled and finely chopped
1	md	Yellow onion, finely chopped
1/2	lb	Pancetta, coarsely ground
2	lb	Veal, coarsely ground
2	lb	Pork butt, coarsely ground
1/4	c	Parsley
2 1/2	c	Chicken stock
1/2	c	Dry white wine
1	cn	(6 oz) tomato paste
6	tb	Butter
1/4	c	Whipping cream
2	ts	Chopped fresh sage
2/3	c	Freshly grated Parmesan cheese
		Salt and pepper to taste

INSTRUCTIONS

this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>
Heat a 10 to 12-quart heavy-bottom stainless steel kettle, and add the oil,
garlic, onion, celery, and carrot. Saute until the onion is transparent,
about 10 to 15 minutes. Add the panchetta and saute 5 more minutes. Add the
parsley, chicken stock, white wine, and tomato paste. Bring to a boil and
simmer gently, partly covered, for 2 hours. Add the butter, cream, sage,
and cheese and simmer gently for 5 minutes. Skim the fat from the top of
the sauce. Salt and pepper to taste. Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Pete or Julie Caler <[email protected]> on Apr 28,
1997

A Message from our Provider:

“If you’re too open minded, your brains will fall out”